Baked soft goats’ cheese
If a completely smooth texture is preferred, just omit the fresh herbs from the recipe. If some tiny ‘bits’ are not a problem, herby versions of this cheese bake are great for variety.
Ingredients
- 500 g soft goats’ cheese
- handful of fresh herb leaves, finely chopped
- 60 g soft butter (plus extra for greasing small dariole moulds)
- salt, white pepper
- 3 eggs, separated
- 3 tbsp semolina
- 2 tsp corn flour
- 1 tbsp prepared mustard
- 1 tsp caster sugar
Method
- Preheat oven to 200 °C. Grease dariole moulds and set aside. In a bowl whisk butter with salt and pepper until pale and fluffy. Add egg yolks, mix well. Add semolina, corn flour, mustard and chopped herbs (if used), mix well. Add soft goats’ cheese, mix well. In another bowl, whip egg whites with a little sugar, then fold into cheese mixture. Fill prepared dariole moulds about three quarter with the cheese mixture, bake for 25 minutes until golden. Remove from oven, let rest for a couple of minutes, turn out onto plate. Serve hot, lukewarm or cold.